Gluten-Free Scalloped Potatoes

Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish with butter or cooking spray.

Peel and thinly slice the potatoes into 1/8-inch thick rounds. Set aside.

In a medium saucepan over medium heat, melt the butter. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic to the saucepan and sauté for an additional minute until fragrant.

Stir in the gluten-free flour and cook for 1 minute to form a roux.

Gradually whisk in the milk, ensuring the mixture is smooth. Cook until the sauce thickens slightly, about 3-5 minutes.

Stir in the shredded cheddar cheese, salt, black pepper, and dried thyme. Continue to cook until the cheese is melted and the sauce is smooth.

Arrange half of the sliced potatoes in the prepared baking dish, overlapping them slightly.

Pour half of the cheese sauce over the potatoes, spreading it evenly.

Repeat with the remaining potatoes and top with the remaining cheese sauce.

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil and continue baking for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.

Remove from the oven and let it cool for 5 minutes before serving.